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Chicken, avocado and feta salad

If you have leftover roast chicken, you can make wonderful simple, quick and easy dishes. This zesty, Greek-style chicken, avocado and feta salad is a perfect example -  ready in a few minute, it can be prepared in advance of eating and it travels well - so it's perfect for summer parties, picnics and lazy lunches (or light suppers). Serve it with toasted pitta or other crusty bread.
Print Recipe
Prep Time 10 minutes
Resting Time 4 hours
Total Time 10 minutes
Servings: 2 people
Cuisine: Greek
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 cup of shredded leftover roasted chicken
  • 1 head of romaine lettuce
  • 1 handful of cherry tomatoes or 2 ripe tomatoes
  • 3 spring onions
  • 1 ripe avocado
  • 2 Tbsp lemon juice plus extra for squeezing
  • 100 g feta cheese
  • ½ tsp dried oregano
  • 1 Tbsp chopped fresh mint
  • 3 Tbsp extra-virgin olive oil
  • 1 Tbsp black or kalamata olives pitted

Method
 

  1. Trim the base of the lettuce, then wash and dry the leaves and cut them thinly.
  2. Cut the cherry tomatoes in half (the larger ones into wedges).
  3. Finely slice the spring onions. Cut the avocados in half (lengthwise), remove the stone, peel and dice the flesh. Squeeze some lemon juice over it.
  4. Dice the feta and sprinkle some dried oregano over the cubes.
  5. Finely chop the mint and the parsley.
  6. Whisk the lemon juice with the olive oil, season with salt and pepper.
  7. Put the chicken, lettuce, tomatoes and spring onion in a large serving bowl, then toss with the dressing. Gently fold in the avocado pieces, olives and feta cubes.
  8. Taste and adjust the seasoning, lemon juice and oil to your liking.